Bring a large pot filled with water to a boil. Add 1 teaspoon of the salt and
the pasta; stir well and cook until al dente, about 12 minutes.

Drain well.

In a bowl, combine the still hot pasta, lemon juice, olive oil, the remaining
1/2 teaspoon salt and the pepper and mix well. Add the parsley, basil, cilantro,
tuna and capers and mix gently. Taste and adjust for the seasoning. Cover and
refrigerate at least one hour and up to 12 before serving.